Meatless Monday: Butternut squash and Swiss chard pizza

Oct 8, 2012 at 1:00 p.m. ET

Pizza is a favorite meal for just about everyone. Tired of the standard pizzas with red sauce and the same-old toppings? Try this seasonal pie for something different!

Butternut squash and Swiss chard pizza

This recipe for butternut squash and Swiss chard pizza is a seasonal delight! It might seem out of the ordinary — and it is — but it's amazing. The colorful squash makes this a super eye-catching dish, and it's not loaded with goopy cheese. Ricotta cheese is dolloped on top to keep things light and tasty. Use prepackaged pizza dough to simplify the meal-making process, but you could make your own dough, too. For a Meatless Monday meal, this is a seasonal pizza you'll love.

Try one of these recipes for homemade pizza dough >>

Butternut squash and Swiss chard pizza

Serves 2-4


  • 1 (10 inch) prepared pizza crust
  • 1-1/2 cups butternut squash, cubed
  • 2 cups Swiss chard, stems removed and leaves torn into pieces
  • 1/4 cup onion, sliced thin
  • 1 garlic clove, minced
  • 2 ounces ricotta cheese
  • 1/4 teaspoon salt, plus extra
  • 1/4 teaspoon ground black pepper, plus extra
  • 2 tablespoons olive oil, plus extra to drizzle
  • 1/8 cup toasted pine nuts


  1. Preheat your oven to 475 degrees F.
  2. Toss the cubed butternut squash with one tablespoon of olive oil and the salt and pepper and cook for about 10-12 minutes. Toss halfway through cooking.
  3. Meanwhile, add one tablespoon olive oil to a large saute pan over medium heat. When hot, add the onions and cook for about 10 minutes or until they soften.
  4. When the onions are soft, add the garlic, Swiss chard and a dash of salt and pepper, and cook until the Swiss chard is wilted, then remove from the heat.
  5. When the squash is finished cooking, turn the oven down to the cooking temperature for the pizza crust.
  6. Drizzle olive oil over the pizza crust and top with the Swiss chard-onion mixture, then the butternut squash and dollop with the ricotta cheese. Sprinkle with pine nuts and bake according to the pizza crust package directions.
  7. After baking you can drizzle a bit more olive oil over top if you like.

This is a pie for the season!

More Meatless Monday meals

Walnut, apple and cheddar pizza
Sun-dried tomato fritatta
Fried egg and grilled asparagus sandwich